I don't think I would deny anything if it was "salt and vinegar" flavor. These chicken wings are oven-baked but you wouldn't even be able to tell. They are super crispy and flavorful.
I have had a lot of unusual experiences with vinegar. Despite my hardships, it is still one of my favorite flavors ever. I seriously just need to pack up my bags and move to England where malt vinegar is a staple on every table alongside salt and pepper. Bad vinegar experience number 1. Many of you definitely already remember, but a bottle of vinegar exploded in my car January 1st 2018 forever changing my life. I have since sold the car because, like an episode of Seinfeld, nothing was getting that oder out from my seat cushions. Bad experience number 2. Back when this whole quarantine thing was starting, around middle March when we were barricading ourselves in our homes and face masks were not a thing, I panicked. Naturally, instead of buying milk, toilet paper (really screwed up on that one), or bread, my first thought was to mass order red wine vinegar, because God forbid I endure one day without my Good Seasons Italian dressing. I hopped on to Amazon and ordered a gallon sized vat of red wine vinegar. I immediately regretted my decision, but was unable to cancel my order. When I opened the doors to my apartment's mail room, I knew that my order came because I could smell the fumes. I was instantly brought back to early 2018 when I couldn't drive my car without my eyes tearing from the acidity. Much to my surprise, I had in fact ordered FOUR gallons of red wine vinegar not one. Bad experience number 3. I once confused salad dressing for allergy nasal spray and huffed it up my nose. OK, kidding on that one, but it did happen to my aunt so clearly vinegar faux pas run in the family. Alas, I can talk for hours about my experiences with vinegar but none of these trials have threatened my love. Vinegar will always be an acid I hold near and dear to my heart. Which is likely why I suffer from bad heart burn.
I love making homemade wings whether it be in the air fryer (totally try that out) or just in the oven. I see absolutely no reason to deep fry your wings because you can achieve the same great flavor and crispiness right without the hassle of frying! I've never made salt and vinegar wings before which is such a shame considering this recipe is amazing. Definitely going to be one I am repeating. You can tell how much I love it because I opted to not use one of my four gallon jugs of red wine vinegar and stayed true to the natural white distilled and apple cider vinegar the recipe calls for. There are a couple of things to keep in mind when making oven-baked wings. One other important note is to invest in some Maldon salt, otherwise known as flaky sea salt. It's not expensive and you can get it on Amazon. Just make sure you don't accidentally order four gallons of it. Secondly, don't ignore the steps to pat dry your wings. Thats how they become so crispy and delicious. Lastly, you may be confused about the addition of baking powder. Trust me, it works. I'm not sure what the scientific reasoning behind it is, but every time I coat my chicken wings with baking powder they come out ultra crispy. Just remember to use baking powder, not soda. Huge difference.
Ingredients:
2 pounds bone in chicken wings
3/4 cup white distilled vinegar
1/4 cup apple cider vinegar
1 tbsp garlic powder
2 tsp onion powder
2 tbsp flaky sea salt
1/2 tsp ground black pepper
2 1/2 tsp baking powder
In a large bowl whisk together vinegars with the salt and pepper, garlic powder, and onion powder. Reserve 1/4 cup of marinade. Line chicken wings on top of a wire baking rack and pat dry with paper towels. Add the chicken wings to the bowl and toss to coat with the vinegar mixture. Refrigerate to marinade for three hours. Preheat oven to 400 degrees F. Line a large baking sheet with foil and top with the wire baking rack. Remove the wings when ready and line on the baking sheet. Pat dry with paper towels and throw away the excess marinade. Add baking powder to a large ziplock bag and add in the wings. Seal the bag and shake so the baking powder coats the wings. Remove from bag and place evenly on the baking sheet. Transfer to the oven and bake until wings are golden brown and crispy. 35 - 40 minutes. After 20 minutes take tongs and carefully turn over wings. Remove from the oven and brush the remaining salt and vinegar mixture over the wings.
2 pounds bone in chicken wings
3/4 cup white distilled vinegar
1/4 cup apple cider vinegar
1 tbsp garlic powder
2 tsp onion powder
2 tbsp flaky sea salt
1/2 tsp ground black pepper
2 1/2 tsp baking powder
In a large bowl whisk together vinegars with the salt and pepper, garlic powder, and onion powder. Reserve 1/4 cup of marinade. Line chicken wings on top of a wire baking rack and pat dry with paper towels. Add the chicken wings to the bowl and toss to coat with the vinegar mixture. Refrigerate to marinade for three hours. Preheat oven to 400 degrees F. Line a large baking sheet with foil and top with the wire baking rack. Remove the wings when ready and line on the baking sheet. Pat dry with paper towels and throw away the excess marinade. Add baking powder to a large ziplock bag and add in the wings. Seal the bag and shake so the baking powder coats the wings. Remove from bag and place evenly on the baking sheet. Transfer to the oven and bake until wings are golden brown and crispy. 35 - 40 minutes. After 20 minutes take tongs and carefully turn over wings. Remove from the oven and brush the remaining salt and vinegar mixture over the wings.
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